Potato and Vegetable Pancakes with Salad
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(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
362
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 362 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 50 μg | (83 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,316 mg | (33 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the fritatta
- 200 grams Zucchini
- 200 grams carrots
- 600 grams waxy potatoes
- 1 egg
- 1 Tbsp Pastry flour
- salt
- freshly ground peppers
- Nutmeg
- sunflower oil (for cooking)
Preparation steps
1.
Rinse and trim the zucchini and carrots and grate coarsely. Peel the potatoes, rinse, grate coarsely and squeeze out the excess water with a kitchen towel. Mix with the zucchini, carrots, potatoes, egg and flour. Season with salt, pepper, and nutmeg. Fry 1-2 tablespoons of the mixture in hot oil in a large pan. Cook on both sides for 2-3 minutes until golden brown.
2.
For the salad, rinse the cucumber, trim, and chop. Rinse the tomatoes, cut into quarters, remove the seeds and also dice. Peel the onion, chop and mix with the cucumber, tomatoes, herbs, lemon juice and olive oil and season with salt and pepper.
3.
Arrange the vegetable pancakes on plates and serve alongside the salad.
